Title: Fried Garlic Chicken Balls
Categories: Chinese, Chicken
Yield: 8 Servings

2 lb Ground chicken meat
1/2 ts White pepper
1/2 ts Salt
2 tb Cornstarch
1 tb Dark soy sauce
2 Egg whites
1/2 ts Freshly grated ginger
2 tb Dry sherry
4 Cloves garlic, crushed
Coating:
1 c Cornstarch
1 c Water-chestnut flour
4 c Peanut oil for deep frying

Mix the chicken with all of the seasonings and egg whites. Mix it very
well. Form into balls about the size of large walnuts and set on waxed
paper. When all are formed, mix the cornstarch with the water-chestnut
flour and roll each ball in this mixture. Deep fry in several batches in
360 degree oil until the balls float and are golden brown in color, about 5
minutes. Taste one to be sure they are done to your liking. From The
Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989.
Typed by Terri St.Louis-Woltmon O:).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini